Recipe For Vermicelli Noodles Food

EASY SINGAPORE NOODLES

Steps:

• Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
• Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)

Steps:

• Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.

VERMICELLI NOODLE SALAD

Steps:

• Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
• Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
• Combine vermicelli noodles with remaining salad ingredients.
• Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

SINGAPORE NOODLES

Steps:

• Combine the Sauce ingredients in a small bowl and mix.
• Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
• Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
• Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
• Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
• Add capsicum and cook for 1 minute.
• Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
• Serve immediately.

RECIPE FOR VERMICELLI NOODLES

Steps:

• For making the sauce, add all ingredients to a bowl. Give it a stir until well combined. Set aside.
• Boil water in a electric kettle or pot. Place the vermicelli noodles in a bowl and pour the water over top of them. Soak the noodles for 2-3 minutes. Then drain the water and set aside.
• For serving, place the vermicelli noodles and veggies in a bowl. Add fresh coriander and basil. Serve with the sauce and drizzle sesame oil on top.

VEGAN SINGAPORE NOODLES RECIPE (GLUTEN FREE)

Steps:

• Place the rice vermicelli noodles into a large bowl and cover with boiling water (can boil the water on the stove or in a kettle). Let sit until the noodles are softened, about 1 -2 minutes.
• Strain away the hot water and rinse with cold water to stop the cooking process.
• Prepare all the vegetables, as directed above.
• Mix all the sauce ingredients together. I like to shake them in a glass jar.
• Get all the vegetables, noodles and sauce ready next to a large pan or wok.
• Warm some cooking oil in the pan over medium-high heat.
• Add the onion and sauté for 2 minutes, until it starts to turn transparent.
• Next, add the garlic and cook for another minute.
• Toss in the carrots and cook for 2 -3 minutes, until they start to soften. Then add the bell pepper for another 2-3 minutes.
• Add the snow peas and toss around for another minute. Next, add noodles and sauce to the pan.
• Toss everything around so the sauce and vegetables are well mixed into the noodles. Then add the bean sprouts, toss to combine, then turn the heat off and take the pan away.
• Serve topped with green onion (optional).

CURRY RICE VERMICELLI

Steps:

• Cook or soak noodles according to package directions for al dente. Drain.
• Combine eggs, 1 tablespoon water, and ¼ teaspoon salt in a small bowl; whisk well. Heat 2 teaspoons oil in a large cast-iron skillet or wok over medium-high. Pour in egg mixture and scramble until just set, 30 seconds to 1 minute. Break up eggs with a spoon and remove from pan; set aside.
• Heat 1 tablespoon oil in same pan. Add onion and ¼ teaspoon salt; cook for 2 minutes. Add garlic and bell peppers; stir-fry until vegetables are softened, 3 to 4 minutes. Remove from pan.
• Heat 3 tablespoons oil in pan. Add curry powder and ½ teaspoon salt. Cook, stirring, until fragrant, about 30 seconds. Add cooked noodles in 2 batches, along with remaining 2 tablespoons oil and ½ teaspoon salt. (Toss first batch of noodles well, coating them thoroughly in curry, before adding second batch.) Let noodles crisp up here and there on bottom of pan for about 3 minutes. Return peppers and eggs to pan and toss. Remove from heat and add scallions. Serve topped with more scallions and hot sauce, if desired.

GROUND BEEF VERMICELLI

Steps:

• In a large skillet, saute vermicelli in butter until browned. Add beef; cook over medium heat until meat is no longer pink. Stir in the tomato sauce, celery, onions, corn, green pepper and seasonings. Cover and simmer for 25 minutes. , Arrange cheese slices over the top. Cook, uncovered, until the cheese is melted, about 5 minutes.

SINGAPORE NOODLES (FRIED BEE HOON) RECIPE

Steps:

• Bring a pot of water to boil. Blanch the rice vermicelli until soft, which will take about one minute.
• Remove the vermicelli, place it in a pot of cold water. Let it cools down to room temperature. Drain away the water with a wire mesh strainer or colander. Set aside.
• Deveined the shrimps, marinate with a half teaspoon of salt for five minutes, wash in running water until the water runs clear.
• Soak the dry shrimps in hot water for 30 minutes. Drained.
• Cut cabbage and carrot into julienne
• Cut the chicken breast meat into thin slices. Mix with a half teaspoon of cornflour, 1 teaspoon of light soy sauce and one teaspoon of vegetable oil. Marinate for ten minutes.
• Heat up 2 tablespoons of vegetable oil in the wok. Saute the chopped onions and garlic.
• Add the breast meat, dry shrimps, shrimps and stir-fry until they are cooked.
• Add the cabbage and carrot and stir-fry for another minute. Push all the ingredients to the side of the wok.
• Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs.
• Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli. Turn to high heat and stir-fry until aromatic.
• Turn off the heat. Add the remaining bean sprouts and mix well.
• Top with chopped scallion and serve.

RICE-PAPER ROLLS WITH VERMICELLI NOODLES

Steps:

• Soak rice paper wrappers in warm water (one at a time - I use a tin pie plate) for a about 20 seconds or until soft.
• Lay wet wrapper on a tea towel to absorb excess water.
• Starting about 1/3 from bottom of wrapper, create a 3" long row with cilantro leaves, red pepper, yellow pepper, snow peas, bean sprouts, vermicelli noodles and a little ginger.
• Roll up from bottom, turning in sides as you roll.
• Slice each roll in half on a bias and serve with orange chili dipping sauce.
• Seasoned Vermicelli Noodles - in a medium bowl whisk seasme oil and rice wine vinegar together, then toss with cooked vermicelli noodles.
• Orange Chili Dipping Sauce separate entry.

SINGAPORE-STYLE NOODLES

Steps:

• Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.
• Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.
• Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.
• Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.

CASSEROLE VERMICELLI

Steps:

• Soak the vermicelli and bean curd in water until soft
• Tear the cabbage into small pieces, remove the beef balls and thaw
• Prepare the green onion and garlic, smash the garlic and chop finely, chopped the green onion and set aside
• Add oil to a small casserole to heat up, add chopped green onion and minced garlic and stir fry for a fragrance
• Add a spoonful of chili powder and fry out the red oil, add a spoonful of bean paste and stir-fry well
• Add the cabbage and stir-fry, mix in the appropriate amount of salt, soy sauce, and cooking wine
• Add boiling water to the casserole, add the bean curd and beef balls
• After boiling, add the vermicelli to the casserole, cover and cook for about 5 minutes
• Add chopped coriander to the cooked casserole and it's ready to eat

10 BEST VERMICELLI NOODLES TO MAKE AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vermicelli noodles recipe in 30 minutes or less!

STIR FRY VERMICELLI NOODLES (+11 DELICIOUS VERMICELLI RECIPES)

Steps:

• Soak the noodles for 7-10 minutes in hot water.
• Mix the tofu with cornstarch and salt.
• Stir fry the vegetables first, then the noodles, and stir fry sauce

BASIL AND TOFU VERMICELLI NOODLES

Steps:

• Noodles: Place the noodles in a large heat proof bowl. Pour boiling hot water and leave to soak for 8-10 minutes or until still very chewy. Drain the water and set aside.
• Sauce: Mix everything together. Feel free to adjust to your desired taste.
• Press the tofu. Slice the tofu into cubes or other shape of choice. Heat a large non-stick pan or skillet over medium. Add some oil. Add in the tofu. Pan-fry the tofu until golden brown on each side. Add in the soy sauce for the tofu. Mix well.
• Move the tofu to the side of the pan. Add in more oil. Stir-fry the bell peppers, onions, and garlic until the bell peppers are tender. Add half of the basil leaves.
• Add the the noodles and pour in the sauce. Mix well and allow the noodles to cook down for 4-5 more minutes until cooked to your liking. Taste thhe noodles and feel free to season with more vegetarian oyster sauce/stir-fry sauce/soy sauce. Add in the remaining basil leaves. Mix well and then turn off the heat once the basil leaves have wilted.
• Serve and enjoy while hot.